With three small kids, mornings are busy in our household, so I have to be extra efficient with breakfast, which is my #1 priority in the am.

Not only does a nutrient-dense, high protein breakfast help to stabilize the kids’ blood sugar levels (key for negating meltdowns later) but it’s especially crucial for us moms (and menstruating women!) to help lower cortisol levels, keep cravings at bay, reduce brain fog, and ultimately set us up for a healthy menstrual cycle and hormonal rhythm each day. 

Which is why I’m absolutely obsessed with these sheet pan high protein breakfast burritos. I love blending in cottage cheese with the eggs to get a big boost of protein (90g total!) and cheesy, creamy taste. Baking the cottage cheese eggs simplifies the process and lends a super fluffy texture (like a frittata or quiche) and mix-ins like ground beef, roasted sweet potatoes, spinach and white cheddar provide more protein and fiber, as well as major flavor (and cozy fall vibes). 

Not only do these breakfast burritos taste insane (everyone loves them) and provide a large dose of hormone-healthy nutrients, but it’s the perfect make ahead meal for busy mornings, so you can heat it up in seconds, eat and be on your way.

It’s also freezer-friendly, making it an ideal dish to bring to postpartum mamas (or anyone else you know and love that might need a little pick me up). Snag all of the details and recipe below.

HOW TO MAKE SHEET PAN HIGH PROTEIN BREAKFAST BURRITOS 

Making these burritos does require an ample amount of prep work, but the end result is totally worth it (i.e. it’s the ultimate make ahead breakfast to streamline your mornings). Below are the basic steps (for more detailed directions, refer to the recipe).

1) Roast your sweet potatoes in a greased 9×13 inch casserole dish at 400 F for 30 minutes.

2) While your sweet potatoes are roasting, brown your ground beef in a stovetop skillet over medium heat. Once cooked through, stir in the spinach and remove from heat. Use a slotted spoon to add the mixture to the pan with the sweet potatoes. 

3) Reduce the oven temp to 350 F and blend together the eggs, cottage cheese and spices. Pour over the potato/meat mixture and top with raw cheddar cheese. Bake for 25-30 minutes, until cooked through. 

4) Cut the sheet pan eggs into 8 rectangles. Warm a tortilla in a skillet until malleable, then place on a cutting board and add a serving of the eggs to the center of the tortilla. Fold the sides in, then keep them tucked as you roll up the burrito. Repeat and store according to instructions below. 

HIGH PROTEIN BREAKFAST BURRITO SWAPS + ADD-INS

+ Swap The Veggies

I absolutely love the sweet potatoes and spinach in these burritos during the fall/winter, but if you’re looking to mix it up roasted potatoes and sautéed mushrooms, bell peppers and onions would be delicious as well (and more ideal for spring/summer months).

+ Switch Up The Meat

Ground turkey, pork or Italian chicken sausage, as well as chorizo, bacon or ham would all add ample amounts of protein and flavor to this dish (just note the composition of each is different, with meat like pork sausage, chorizo and bacon adding more fat and salt to the dish and less protein than lean ground turkey, Italian chicken sausage or beef). 

+ Alternate The Cheese

You could swap the shredded raw cheddar for parmesan, Colby-Jack, mozzarella or even a dairy-free version (or leave off altogether if you prefer!)

HIGH PROTEIN BREAKFAST BURRITO MEAL PREP TIPS

+ Partially Prep in Advance

If you’re looking for day of time-saving tips, try roasting the sweet potatoes and cooking the beef and spinach mixture the day before, letting both cool to room temp before placing in airtight glass containers and storing in the fridge. The morning of, add them to the casserole dish with the rest of the sheet pan ingredients and bake! Once cooled, assemble your burritos.

+ Make Ahead, Chill, Then Reheat

My preferred method is to cook and assemble all burritos the day before, rolling each one in parchment paper and storing in a freezer safe bag in the fridge. In the morning you can unwrap and either drizzle with some avocado oil and cook in a skillet over medium heat for 2-3 minutes until warmed through, or heat individual portions in 30 second increments in the microwave until heated through. Serve with optional hot sauce, salsa or sour cream. 

HIGH PROTEIN BREAKFAST BURRITO FREEZER + STORAGE TIPS

These burritos are the ultimate freezer-friendly meal! Simply wrap each burrito in parchment paper or foil and store in a freezer friendly bag or container in the freezer. Remove the individually wrapped burrito from the freezer and let defrost in the fridge the night before, then either unwrap and heat in the microwave in 30 second increments until heated through or drizzle with some avocado oil on a skillet over low heat and cook for 2-3 minutes on both sides, until the burrito is warmed through and the tortilla is slightly crispy. Serve with optional hot sauce, salsa or sour cream. 

MORE HIGH PROTEIN MAKE AHEAD BREAKFAST RECIPES

+ Banana Cottage Cheese Protein Pancakes

+ High Protein Cottage Cheese Egg Bites

+ High Protein Cottage Cheese Pumpkin Chocolate Chip Muffins

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Photography by: Tanya Pilgram

Sheet Pan High Protein Breakfast Burritos (Meal Prep + Make Ahead Friendly!)

GF

These delicious, sheet pan high protein breakfast burritos are meal prep + freezer-friendly, keeping mornings healthy + stress-free.

PREP TIME:	TOTAL TIME:
10 Mins	01:10 Hours

• Author: Lauren Chambers

• Servings: 8

• Recipe Type: breakfast, meal prep, make ahead, brunch

• Cuisine: American

Ingredients

• 2 tablespoons avocado oil or spray + more to grease the pan
• 2 small to medium-sized sweet potatoes, peeled and chopped into squares 
• 1 ½ teaspoons garlic powder, divided
• 1 teaspoon sea salt, divided 
• ½ teaspoon smoked paprika
• Black pepper to taste
• 1 pound organic, grass-fed ground beef or other meat such as turkey, chicken, chorizo, Italian Chicken Sausage, etc. 
• 2 cups organic spinach leaves
• 10 large, organic pasture-raised eggs
• 1 cup organic, full-fat cottage cheese
• 1 cup organic, raw shredded cheddar cheese for topping
• 8 large (9-10 inch) gluten-free tortillas
• Optional avocado, salsa, hot sauce or sour cream for filling or serving

Instructions

1. Bake your sweet potatoes. Preheat the oven to 400 F and grease a 9×13 inch baking pan with avocado oil or spray. Add in the sweet potato and coat with the 2 tablespoons avocado oil, ½ teaspoon garlic powder, ½ teaspoon sea salt, smoked paprika and black pepper, mixing with your hands until well-combined. Bake for 30 minutes, tossing halfway through, until the potatoes are tender and caramelized. 
2. Cook your meat. Next, heat a large skillet over medium heat and add in your ground beef or meat of choice, cooking for 8-10 minutes, until browned and cooked through. Add in the spinach and remove from heat, stirring until the spinach has lightly wilted. Set aside.
3. Blend your egg/cottage cheese mixture. Add the eggs, cottage cheese, remaining ½ teaspoon garlic powder and remaining ½ teaspoon sea salt to a blender and mix until texture is creamy and well-combined. 
4. Add it all together and bake. Once your sweet potatoes are done baking, remove the pan from the oven and immediately reduce the temperature to 350 F. Use a slotted spoon to scoop up the meat/spinach mixture, tapping off excess grease, then distribute evenly over the potato. Pour the egg/cottage cheese mixture evenly over the top. Sprinkle evenly with the shredded cheddar, then bake in the oven for 25-30 minutes, until the center of the casserole is firm and the cheese is melted. Let cool for 10 minutes, then cut into 8 rectangles. 
5. Assemble + freeze your burritos. Heat a large skillet over low heat and place a tortilla on top for 30-60 seconds, until the tortilla is soft and malleable. Transfer the tortilla to a cutting board. Place an egg rectangle in the center of the tortilla (option to top with salsa, avocado or sour cream) and fold the left and right sides over the filling. Keep the sides tucked in as you start to fold up the bottom flap of the tortilla. Bring the bottom of the tortilla up and over the filling, then tuck and roll until the burrito is closed. Repeat the process until you have 8 burritos. Roll each one in parchment paper and place in a freezer safe bag in the fridge (for up to 4 days) or freezer for 2 months. If frozen, make sure to let it defrost in the fridge first. When ready to eat, drizzle some avocado oil on a skillet over low heat and cook for 2-3 minutes on both sides, until the burrito is warmed through and the tortilla is slightly crispy. Serve with optional hot sauce, salsa or sour cream. 

Notes

See above for storage/freezer and reheating tips!

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